A preparing method of a salted goose

A spice and sorting technology, applied in the preservation of food ingredients as antimicrobials, food science, food preservation, etc., can solve the problems of poor taste, low impact value, unhealthy eating, etc., and achieve long storage time and rich nutritional value. , the effect of soft meat

Inactive Publication Date: 2016-08-31
ANHUI WINS ONE MEAT FOOD
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Salted goose is a favorite flavor food in many places in my country. The existing pickling method of salted goose is relatively simple. It is mainly pickled directly with salt, with a single taste, and it is dried and dehydrated in the sun.
And we know that ordinary marinating methods will always

Method used

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Examples

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Embodiment Construction

[0017] The present invention is further illustrated below by way of examples.

[0018] A preparation method of salted goose, comprising the following steps,

[0019] 1), sorting and cleaning, select the geese that have just been slaughtered, and clean them;

[0020] 2) For acid discharge, immediately cool the goose for acid discharge, requiring the temperature to drop rapidly to 0-4°C within 18 hours;

[0021] 3) Soup soaking: Soak the goose in the marinated soup for 1-2 hours. The soup is made of the following ingredients: 50 grams of star anise, 50 grams of white cardamom, 50 grams of licorice, and 50 grams of ginger , 15 grams of Zanthoxylum bungeanum, 10 grams of cumin, 10 grams of white pepper, 8 grass fruits, 6 pieces of courgette root, 6 pieces of grass cardamom, 10 grams of Morinda officinalis, 20 pieces of fragrant leaves, 10 grams of cloves, 3 pieces of Luo Han Guo, 2 geckos 50 grams of coriander seeds, 10 grams of Angelica dahurica, 10 grams of Eucommia ulmoides, ...

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PUM

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Abstract

The invention provides a preparing method of a salted goose, and relates to the technical field of food processing. The method includes selecting a freshly slaughtered goose, immediately cooling the goose to expel lactic acid with the temperature being required to reduce to 0-4 DEG C rapidly in 18 h, dipping the goose in a pot-stewed soup material for 1-2 h, fully mixing stir-fried spices and table salt, evenly spreading the mixture onto the goose with the mass ratio of the table salt to the spices being 5-7:1, wetting a towel with a mixture of yellow rice wine and water, covering the goose with the wetted towel to pickle the goose for 10-20 h, dehydrating the pickled goose through dust-free hot circulating wind, airing and packaging. The salty goose is soft in meat, good in taste, long in storage time, rich in nutrition value, convenient in human body adsorption and healthy to eat.

Description

Technical field: [0001] The invention relates to the technical field of food processing, in particular to a preparation method of salted goose. Background technique: [0002] Salted goose is a favorite food in many places in my country. The existing pickling method of salted goose is relatively simple, mainly directly pickling with salt, with a single taste, and drying in the sun for dehydration. And we know that ordinary pickling methods will always result in hard meat, not soft enough, and poor taste. The salted geese in the prior art do not use acid discharge treatment, the impact value is relatively low, and the taste is relatively poor; moreover, the pickled food contains more toxic and carcinogenic benzenes, which is unhealthy to eat. Invention content: [0003] The technical problem to be solved by the present invention is to provide a method for preparing salted goose that is marinated first and then pickled, has good taste and taste, and is edible and healthy. ...

Claims

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Application Information

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IPC IPC(8): A23L13/50A23L13/40A23L3/3544
CPCA23L3/3544A23V2002/00A23V2200/10A23V2250/032A23V2250/55A23V2300/10
Inventor 王志强侯君
Owner ANHUI WINS ONE MEAT FOOD
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